This is one of my favorite mixed rice varieties. I love this pulao for one more reason..My lil one likes this one after her most favorite 'masala rice' (biriyani). Whenever we get mint from the grocery store, I would make this pulao with any spicy side (rajma masala, channa masala or chicken curry) and there's our exotic lunch served. Excluding the time it takes to remove the mint leaves from the stalks, it takes very less time and could be prepared quickly.
Things you’ll need:
Mint leaves (without stem) – 1 cup
Coriander leaves or Cilantro – a bunch
Green chillies – 2
Onion – 1, cut lengthwise
Ginger garlic paste – 2 tsp
Salt – as required
Lemon juice – 1 tbsp
Coconut milk (optional) – 1 cup
Water – 2 cups (1 cup if using coconut milk)
Whole garam masala (cinnamon, cloves, bay leaves) – as desired
Basmati rice – 1 cupOil or ghee – 2 tbsp
Yield – Serves 2-3 people
Clean and soak the rice for 15 minutes. Grind the mint leaves, coriander leaves and green chillies into a paste without adding water.
Heat the oil (or ghee) in a pan and add the whole garam masalas. When they crackle, add the onions and saute until they are soft. Add the ginger garlic paste and fry until its raw smell subsides. Add the green paste and saute for couple of minutes.
Drain and add the rice to the pan, fry until the water is absorbed, add the water (and coconut milk if desired), lemon juice and salt. Transfer it to a rice cooker or pressure cooker and cook until the rice is done. (you can switch off the cooker in ten minutes if the rice cooker doesn't turn off automatically. For pressure cooker you can switch off after two whistles)
Serve with your choice of curry.